Position Title: Head Chef cum Venue Manager

Location: Adelaide, South Australia

Reports To: Restaurant Owner/Director

Employment Type: Full-time

Position Summary

The Head Chef cum Venue Manager is responsible for overseeing all aspects of the restaurant's kitchen and front-of-house operations, ensuring exceptional food quality, outstanding customer service, efficient business performance, and compliance with all food safety and workplace regulations. This role requires strong leadership, operational expertise, and a passion for authentic Italian cuisine.

Key Responsibilities

- Plan, develop, and maintain authentic Italian menus, including seasonal and specialty dishes.
- Prepare, cook, and present high-quality meals while maintaining consistency and presentation standards.
- Supervise all kitchen operations, ensuring efficient workflow during service.
- Manage food preparation, portion control, and quality assurance.
- Monitor food costs, minimise waste, and maximise profitability.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Maintain kitchen equipment and coordinate repairs and maintenance as required.

Venue Management

- Oversee the daily operation of the restaurant, ensuring smooth front-of-house and back-of-house coordination.
- Deliver exceptional customer service and resolve customer enquiries or complaints professionally.
- Maintain high standards of cleanliness, presentation, and ambience throughout the venue.
- Ensure compliance with all relevant workplace health and safety, liquor licensing, and hospitality regulations.
- Recruit, train, supervise,



and mentor kitchen and front-of-house staff.
- Prepare staff rosters and manage labour costs effectively.
- Conduct staff performance reviews and provide ongoing coaching and development.
- Foster a positive, professional, and team-oriented work environment.
- Manage food, beverage, and operational budgets.
- Monitor sales performance and identify opportunities to improve revenue and profitability.
- Control purchasing, stock ordering, inventory levels, and supplier relationships.
- Conduct regular stocktakes and implement effective inventory control procedures.

Business Development

- Assist in developing promotional activities and seasonal menu offerings.
- Maintain strong relationships with suppliers and local stakeholders.
- Identify opportunities to enhance customer satisfaction and business growth.
- Monitor customer feedback and implement continuous improvements.

Skills and Qualifications

- Proven experience as a Head Chef, Executive Chef, Restaurant Manager, or in a similar hospitality leadership role.
- Strong knowledge of authentic Italian cuisine and modern cooking techniques.
- Excellent leadership, communication, and team management skills.
- Strong organisational, problem-solving, and decision‑making abilities.




- Experience in budgeting, stock control, cost management, and financial reporting.
- Sound knowledge of food safety regulations, HACCP principles, and workplace health and safety requirements.
- Ability to perform effectively in a fast‑paced environment.
- Proficiency in restaurant point‑of‑sale (POS) systems and basic computer applications.

Preferred Qualifications

- Certificate IV, Diploma, or higher qualification in Commercial Cookery, Hospitality Management, or a related field.
- Food Safety Supervisor certification.
- Responsible Service of Alcohol (RSA) certificate (South Australia).

Key Performance Indicators (KPIs)

- Consistent delivery of high-quality food and customer service.
- Achievement of food cost and labour cost targets.
- High customer satisfaction and positive reviews.
- Compliance with food safety and workplace regulations.
- Staff retention, performance, and development.
- Revenue growth and profitability.
- Effective stock management with minimal waste.

Working Conditions

Full‑time position with flexible schedule, including evenings, weekends, and public holidays.

Ability to stand for extended periods and work in a busy hospitality environment.

May be required to assist in both kitchen and front‑of‑house operations during peak service periods.

This position plays a critical leadership role in ensuring the restaurant delivers an exceptional Italian dining experience while achieving operational excellence, customer satisfaction, and sustainable business growth.

#J-18808-Ljbffr

📌 HEAD CHEF/VENUE MANAGER (Adelaide)
🏢 @
📍 Adelaide